Clocking in at just 292 calories per serving, this Bruschetta Salmon is such a bright, summery and delicious dish and a great way to get your seafood in! Best part is dinner on the table in 25 minutes!
Salmon is such an easy and quick fish to cook but if you’re like me and love lots of flavor in your fish, then this bruschetta salmon recipe is for you. It’s the perfect summer recipe with fresh flavors. I’m talking cherry tomatoes that are going to burst in your mouth, delicious and perfectly cooked salmon that’s topped with a balsamic reduction and a bit of Parmesan cheese. What’s not to love?
What is Bruschetta
Bruschetta is an antipasto from Italy consisting of tomatoes, garlic, olive oil, salt mixed together and served on bread. This is basically what I did here but I served it on salmon instead. It really works! Especially if you’re looking for some new refreshing way to serve salmon.
Ingredients You Need To Make Bruschetta Salmon
You only need a few ingredients to make this salmon shine! Make sure to scroll all the way down to see the complete printable recipe.
- Salmon fillets – the star of our dish. You can use salmon fillets with skin on or without, whatever your preference is.
- Italian seasoning – no Italian recipe is complete without these awesome herbs. Italian seasoning is a blend of dried herbs such as basil, marjoram, rosemary, thyme and oregano.
- Olive oil – use your favorite olive oil, we just need a bit to saute the onion and garlic.
- Aromatics – Make sure to pick up some fresh garlic and a large white or yellow onion. If using minced garlic keep in mind that 1 1/2 teaspoons equal one fresh clove.
- Cherry tomatoes – one of the main ingredients in bruschetta, and this is where a lot of fresh flavor comes from.
- Salt & pepper – to taste.
- Lemon juice – it’s a seafood dish after all and a little bit of lemon juice freshly squeezed just brightens up all those great flavors.
- Balsamic glaze – just a little bit to drizzle over the salmon to add a little sweetness. Balsamic reduction or glaze is basically balsamic vinegar that has been cooked down until it turns into a thick, syrupy delicious glaze.
- Fresh basil – a little bit goes a long way and I always love to garnish my food with some fresh green herbs. Besides, there’s no bruschetta without basil!
- Parmesan cheese – freshly grated!
How To Make Bruschetta Salmon
Cook the salmon: Season the salmon on both sides with Italian seasoning and salt and pepper. In a large skillet heat 2 tbsp of the olive oil over medium heat. Add the salmon and cook until salmon is opaque for about 6 minutes. Flip and cook on the other side for another 6 minutes, until it flakes easily. Transfer to a plate.
Make the bruschetta sauce: Add the remaining 1 tbsp of olive oil to the skillet then add the chopped onion and cook until the onion is soft and translucent, about 4 to 5 minutes, make sure not to burn it. Add the garlic and saute for another 30 seconds until the garlic is aromatic. Add the tomatoes to the skillet and season with salt and pepper. Cook, until the tomatoes begin to burst, stirring frequently. Turn off the heat and drizzle the lemon juice over the tomatoes.
Garnish and serve: Top salmon with bruschetta mixture on top. Garnish each piece of salmon with balsamic reduction, basil and a bit of Parmesan cheese.
Tips For Pan Frying The Perfect Salmon
- Choose the right salmon! Usually I buy big salmon fillets, especially if I’m cooking them in the oven, however for something like this bruschetta salmon recipe, individual salmon fillets work best.
- Use the right pan for the job! The best skillet to use is a cast iron or a stainless steel skillet. You’ll get the best results when cooking salmon on a super hot surface.
- Don’t use cold fillets! Take your salmon out of the fridge 20 minutes before you’re ready to cook them. When cooking with cold salmon fillets, they will immediately seize up and you’ll end up with unevenly cooked fillets.
- Always pat dry your salmon! Use a paper towel to pat dry the salmon fillets before adding them to your skillet. This will ensure they won’t stick to your pan and you’ll end up with nice and crispy fillets.
- Start with skin side down! If using salmon fillets with skin on, always start by adding the fish to the pan, skin-side down. The skin is tough and durable, so it can stand more time on a hot surface without overcooking the fish.
Store leftover cooked salmon in shallow airtight containers or wrap lightly with aluminum foil or plastic wrap. Store it in the refrigerator for 3 to 4 days.
If planning to serve this later, it’s best to store the bruschetta sauce seperately for reheating purposes. When ready to serve, preheat your oven to 275 F degrees and place the salmon on a baking sheet. Bake for about 15 minutes or until warm. Top with bruschetta and the rest of the garnishes and serve.
Try These Delicious Recipes:
- Lemon Dill Pan Fried Salmon
- Garlic Butter Shrimp
- Lemon Garlic Scallops
- Honey Mustard Chicken
- Fish Tacos
- Chicken Parmesan
- Firecracker Chicken Meatballs
- Garlic Soy Chicken
- Fish Sticks
Craving More? Follow Along:
- 4 salmon fillets no skin
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 3 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups cherry tomatoes cut in half
- 1 tablespoon lemon juice freshly squeezed
- 6 leaves basil thinly sliced
- 1 tablespoon balsamic glaze for drizzling
- 1/2 cup Parmesan cheese freshly grated
- Season the salmon on both sides with Italian seasoning and salt and pepper.
- In a large skillet heat 2 tbsp of the olive oil over medium heat. Add the salmon and cook until salmon is opaque for about 6 minutes. Flip and cook on the other side for another 6 minutes, until it flakes easily. Transfer to a plate.
- Add the remaining 1 tbsp of olive oil to the skillet then add the chopped onion and cook until the onion is soft and translucent, about 4 to 5 minutes, make sure not to burn it. Add the garlic and saute for another 30 seconds until the garlic is aromatic.
- Add the tomatoes to the skillet and season with salt and pepper. Cook, until the tomatoes begin to burst, stirring frequently. Turn off the heat and drizzle the lemon juice over the tomatoes.
- To serve, top salmon with bruschetta mixture on top. Garnish each piece of salmon with balsamic reduction, basil and a bit of Parmesan cheese.